Favorite Thanksgiving Side Dishes

So this is my Thanksgiving week!

Sunday – Went to the House of the Lord.  Well, actually, we are the house of the Lord, but you know what I mean!

Monday – Shopping with two of my daughters.  We were shopping for Christmas outfits for the grandsons.  If you have boys, then you know how difficult this can be.  There will be one rack of cute boys stuff (dressy) and one million racks of adorable girls stuff.  Yawn!  How many argyle vests can one boy own?    I also take the turkey from the freezer and put it in the refrigerator for the great thaw-out!

Tuesday – Sprucing up the house – bathrooms, you know the drill!

Wednesday – Pre-Thanksgiving cooking marathon!  I do everything that can be done ahead of time.  I even make the dressing but I don’t add the broth/stock until right before I cook it on Thursday.  The flavors marry overnight and the honeymoon is awesomeness!  This is the day I do all the dessert making, too.  And I prepare all the sides that can be made ahead, except for the baking part and mix the ingredients for mom’s dry rub for the deep fried turkey!  Then, lastly, I mix up the mocha punch!  My refrigerator is officially packed to capacity and I wish I had two – but just for Thanksgiving and Christmas.

Thursday – the big day! – Around 10ish (but I’m sure I will be up by five) I bake the cinnamon rolls and get out the punch bowl for my famous mocha punch.  The smells of deliciousness waft through the house and awaken all the sleepy heads around here!  Then it’s the Macy’s Thanksgiving Day Parade!  Oh, I’ve died and gone to heaven.

We eat at 6 pm so I have all day to putter around in the kitchen, watch a little Duke Basketball, football and then, the feast.  Tomorrow, I’ll start my diet tomorrow!

I thought I would share my family’s two favorite Thanksgiving side dishes, Stuffed Potatoes and Autumn Apple Salad.  I have been making these side dishes for over 25 years!bakingpotatostuffed

Stuffed Potatoes
 
Ingredients
  • 4 Large Baking Potatoes
  • 1 Stick of Butter
  • Garlic Salt (to taste)
  • 1 Cup Mozzarella Cheese
  • 1 T Worcestershire Sauce
  • 1 Cup Cheddar Cheese
  • Parmesan Cheese
Instructions
  1. Bake potatoes at 350 for an hour or until done. Cool slightly and cut in half lengthwise and spoon out potato into a large bowl, leaving enough along the sides and bottom so that the potato does not collapse. Add the rest of the ingredients except for the Parmesan. Stir until well blended. Place potato mixture back into the peelings, place in a large baking dish sprayed with cooking spray and sprinkle potatoes with Parmesan. Bake at 350 until browned and bubbly – about 30 minutes.

Autumn Apple Salad
 
Ingredients
  • I (20 oz) crushed pineapple, undrained
  • ⅔ cup sugar
  • 1 (3 oz) package lemon Jello
  • 1 (8 oz) package cream cheese, softened
  • 1 cup diced, unpeeled apple
  • 1 cup chopped pecans
  • ½ cup chopped celery
  • 1 cup whipped topping
Instructions
  1. In saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Remove from heat and add Jello, stirring until dissolved. Add cream cheese and stir until mixture is thoroughly combined. Cool for a few minutes and fold in apples, nuts, celery and whipped topping. Pour into a 9 inch square casserole dish. Chill until firm. (I make it a day ahead.) Cut into squares. 9-12 servings.

 

 

About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!

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